Update the Cover - output / Chicken Salad recipe - input

Creative Output

Cookbook Cover

Now that looks better than this

even if it's been awhile since I broke out my

watercolors so I am a bit rusty

this is still better than before

The new binder has a front clear pocket, so I found some black construction paper, bent it over the clear pocket to form a crease - I can't cut a straight line!

Then I cut out the pieces of fruit I am happiest with

secured them to the black background with a small piece of tape on the back of the cut out

and voila!  A cookbook I can add to as I go - and it's my own work/

Creative Input 

Chicken Salad Recipe

from 

Cooking Light Magazine

It's August, it's hot.  Who wants to sit down to a hot chicken dinner?  No one in this house!  This recipe for chicken salad is another winner for the new book!  Greek yogurt instead of sour cream or heavy cream, light mayo and a dash of lemon juice - it was really good!  

The recipe called for 2 lbs poached chicken.   Cooking Light instructed in the recipe to cook them in boiling water in plastic wrap!  Yuck!

I poached them my way - put your chicken in a large dutch oven pot with a lid, add garlic and make a herb bundle

Place this in the pot on the chicken and cover with water.  Poaching the chicken with herbs and garlic adds so much flavor to the chicken.

"They" say you can add leftover white wine for more flavor but I don't know what this thing called leftover wine is?

Simmer the chicken for 20 mins, let cool, discard the solids and save the broth for a future soup or when you need stock.It can store in 

the freezer for 4 - 6 months.

The other thing I like to do is double batch it.  Now I have a baggie in the freezer of already cooked chicken for a future enchilada, casserole, or whatever so you can quickly get dinner on the table!

School is starting soon - for me too!

The recipe:

Creamy Chicken Salad

 Cooking Light Magazine May 2011

yield: 6 servings (1 cup chicken salad and 1 cup salad greens  Hands on time:  24 mins   Total time: 2 hours, 19 mins  Level: easy 

Ingredients

2 lbs boneless, skinless, chicken breast halves

1/2 cup light mayonnaise

1/2 cup plain fat free Greek yogurt 

1 Tbs lemon juice

1 Tbs white wine vinegar

1 Tbs Dijon mustard

1 tsp honey

1/2 tsp salt

1/2 tsp black pepper

1/3 cup chopped celery

1/3 cup dried cranberries*

7 Tbsp chopped almonds *(I used neither as both kids won't touch it with the cranberries mixed in and one child has a tree nut - but I imagine it would be tasty)

6 cups mixed salad greens

**bundle of herbs of your choice and 3 garlic cloves for poaching and leftover white wine if you know what that is!

1.  Fill a Dutch oven with chicken, herbs, garlic and enough water to cover.  Bring to a boil, then reduce heat and simmer for 20 mins.  Remove chicken and set aside to cool completely or store in the fridge to get cold.  Freeze half of the chicken for future use; strain out solids and freeze the stock for future use.

2.  Combine mayonnaise and the next 7 ingredients(through black pepper) in a large bowl, stirring with a whisk until combined.  Add cubed chicken, celery, cranberries, and almonds; toss well to coat.  Cover and refrigerate for 1 hour.  Serve over salad greens.

I think it was really good, as did my family but we all agreed it needs more celery next time.

This recipe is a keeper.  Not only was it a light and tasty supper, but I got a good chicken stock waiting in the freeze for another night AND a freezer bag of cooked chicken!

The bundle of herbs added another layer of flavor so I know the stock for soup will be good

and the future enchilada, chicken pot pie or whatever I use it for will be tasty too!

Pam